Practice run on Chicken Splits

Former Member

Doing 15 splits for Labor Day party at my place. Separated Thigh / Breast, rubbed with Cookshack Spicy Chicken rub and used a Head Country All Purpose, birds come injected from Gerber in Kidron, OH. Smoked at 275 for about 1:45 w small piece of Cherry, finished on grill with CS Mild and Head Country Hickory. Both birds came out very good, skin was bite through, tad crispy.

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8/30/139:14 PM

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pagsMember

The splits look great. The grill finish probably got the skin fairly crispy. I do the same with most my birds, steaks, tri tip.

8/31/138:08 PM

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Former Member

Thanks Pags.

This will probably be the method we use in the restaurant, though we are also considering a quick drop in the fryer, say 1-2 minutes. Until we get into the kitchen to practice, we're just testing ideas.

As always, I appreciate the feedback.

9/1/136:59 AM

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